fter removing the turkey from the roasting pan, pour any pan juices and fat into a glass measuring cup and place in the freezer so the fat will rise to the top, about 20 minutes.

Combine 1/2 cup chicken broth and flour in a small bowl; whisk until smooth.

Set the roasting pan over two burners on medium-high heat. Add tequila, bring to a boil and cook, whisking and scraping up the brown bits from the pan, until the tequila is slightly reduced, 1 to 2 minutes. Add the remaining broth to the roasting pan and return to a boil, whisking often and scraping up any remaining brown bits.

Skim fat from the chilled pan juices; add the juices plus the reserved broth-and-flour mixture to the roasting pan. Boil, whisking constantly, until a gravy forms, 8 to 10 minutes. Pour through a fine sieve into a gravy boat; stir in sage and season with pepper.

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